Poulet Vallée d'Auge

Poulet Vallée d'Auge

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(32 ratings)

Takes 35-45 minutes

More effort

Serves 2, but easily halved or doubled
A wonderful recipe bringing together calvados, chicken, apples, butter and cream - it's easy to size up or down

Nutrition and extra info


  • kcal687
  • fat45g
  • saturates23g
  • carbs14g
  • sugars0g
  • fibre2g
  • protein40g
  • salt0.97g


  • 2 small Cox's or other crisp eating apples



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 40g/1½ oz butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 shallots, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 free-range boneless chicken breast fillets, with skin on (about 350g/12oz total weight)
  • 4 tbsp Calvados or ordinary brandy
  • 100ml/3½fl oz chicken stock
  • 100ml/3½fl oz crème fraîche, full-fat or low-fat
  • squeeze of lemon juice
  • finely chopped fresh parsley, to serve



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Quarter and core the apples and cut into smallish dice – a bit smaller than canned pineapple cubes. Put half the butter in a frying pan (you will need a lid for it later), heat until foaming, then tip in the apples. Fry for 7-10 minutes, turning more or less constantly, until golden brown all over and just tender when prodded with a knife. Lift out and set aside.

  2. Melt the remaining butter in the pan and fry the chopped shallots for 2-3 minutes. Move them to the sides of the pan so they don’t start to burn, then put the chicken in, skin side down. Cook the chicken, without moving it, for 3-4 minutes until browned, then turn it over and cook in the same way for another 3-4 minutes.

  3. Heat about one third of the calvados in a ladle or small pan. Remove from the heat and set light to it with a match, then pour it over the chicken in the pan, stirring to burn off the fat. Repeat with the remaining calvados, in two batches.

  4. Pour in the stock and season with salt and pepper. Cover and simmer very gently for 15 minutes or until the chicken is cooked and tender. Lift the chicken on to a board and set aside to rest for a few minutes.

  5. Vigorously bubble the remaining juices in the uncovered pan for a couple of minutes, to reduce, then stir in the apples and crème fraîche and keep the pan over a low heat.

  6. Carve each breast thickly into 6 or 7 diagonal slices and transfer them to warmed plates, keeping the slices together by lifting them with a fish slice or wide palette knife. Check the seasoning of the sauce and spike with a touch of lemon juice, then spoon over the chicken. Sprinkle with parsley and eat.

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Comments, questions and tips

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17th May, 2020
I was unsure about the apple and chicken but this was really lovely. Flaming the brandy (I didn't have calvados) was a littly scary!! Definitely do it in the smaller batches. I also read some other comments about the creme fraiche. You could definitely leave it out as it would be perfect without it. However if I was making this again I would still use it but half it. I also would only use one larger apple instead of the two small ones. I think about 2/3 of the apple suggested is enough. But do try it and enjoy it. Its very nice.
9th Nov, 2016
Sorry, hydrogenated vegetable fat like Flora is actually quite a lot less healthy than butter, whatever the adverts may imply. Butter also makes things taste delicious. Substituting with margerine is an option best left behind in ration-era, when people had no choice.
Mama Bookworm's picture
Mama Bookworm
28th Sep, 2014
Simply delicious. Used a whole chicken cut into joints ( I don't really like skinless and boneless chicken breasts for casseroling) and cooked it on a low heat (130 degrees fan) for about 90 mins. I forgot about the apples (?) but it didn't matter as the flavour from the Calvados was gorgeous. Served with green beans and crusty bread and all plates were wiped clean. Will definitely make again. .
14th Aug, 2014
Fantastic recipe, easy to follow. Made it a little healthier by using Flora Light and got rid of the skin on the chicken. Also halved the creme fraiche but it still tasted amazing. Only had apricot brandy to hand, but it lit up and added a wonderful depth of flavour. Served with steamed veg and baby new potatoes. One to try again and again!
26th Dec, 2013
Delicious. All plates cleared every time, what better comment!
13th May, 2013
6th Apr, 2013
The picture of this dish seems to suggest less apple and possibly no creme fraiche, or less creme fraiche. My sauce was more like the colour of milky tea. I have tried this recipe twice and do love it. For the first time I couldn't get Cox's so used 3/4 of a Granny Smith, which I have to say I preferred; the quantity of apple to chicken and the taste. While typically a dish from Normandy; apples, Calvados and something creamy, I might try it without the creme fraiche, or less creme fraiche next time. And a bit of garlic, well it is a French recipe!
8th Mar, 2013
can somebody tell me how to save things to your favourites. Cant work it out and can't find a help section on this site.
31st Oct, 2016
Hi, there's a 'Save to My Good Food' button under the photograph of the dish.
26th Feb, 2013
This recipe was delicious! We served it with a creamy mashed potato and the whole dish was amazing! Have recommended it to all the family!


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